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Belgian Endive, Pomegranate And Orange Salad

Looking at the surrounding pristine countryside of Sicily from the belvedere in Enna gives one a sense of why this city was envied for its invincible location high atop a mountain perch. On Enna's street corners are peddlers with cartfuls of broccolo (Cauliflower) for purchase. Long as a baseball bat, zucchine lunge (long zucchini) is available too, as are creamy white, tight heads of Belgian endive. The Ennese make a wonderful salad using endive, pomegranate seeds, and blood orange segments. The pomegranates and oranges are very refreshing with a sweet-tart flavor. Since pomegranates are not available year-round, I buy them in season, extract the seeds, and freeze them. That way I can enjoy the salad all year long; it is particularly attractive at Christmastime. If you cannot find blood oranges, use navel oranges instead.

Cuisine: Italian
Courses: Salads
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozBelgian endive - (abt 4 small) - washed
1   Celery rib - washed, and
  Cut into thin slices
6   Cerigonola olives in brine - pitted, and
  Cut into slices
2   Blood or navel oranges - peeled, and
  Cut into segments
1 tablespoon 15mlCapers in salt - (optional), rinsed,
  And diced
1/2 cup 55g / 1.9ozPomegranate seeds
  Dressing
2 tablespoons 30mlFreshly-squeezed lemon juice
1/4 teaspoon 1.3mlFine sea salt
1 1/2 teaspoons 7.5mlSugar
3 tablespoons 45mlExtra-virgin olive oil

Recipe Instructions

Cut the endive in half lengthwise, then cut each half in half and separate the leaves from the stem. Place the leaves in a salad bowl and add the celery, olives, oranges, and capers (if used).

To prepare the dressing, in a bowl whisk the lemon juice, salt, and sugar together. Slowly pour the olive oil into the lemon mixture, whisking until the mixture thickens a bit and is smooth.

Pour the dressing over the salad and toss. Sprinkle on the pomegranate seeds and serve.

This recipe yields 4 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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